News: Abbotsford - Swiss Cheese School (15 Jan 1925)

Transcriber: Robert Lipprandt 

Surname: Sammis

----Source: The Tribune-Phonograph (Abbotsford, WI) 1/16/2019

Originally published in the Abbotsford Tribune, Thursday, January 15, 1925

Wisconsin’s sixth annual dairy school for Swiss cheesemakers is being arranged for February 9 to 21st at the College of Agriculture in Madison.

With the state making more than four-fifths of the nation’s Swiss cheese, the importance of keeping the makers of the “holey” brand in line with all improvements in the industry, and of the training of new men, is seen.

One hundred and forty makers have attended these courses in the past years, and according to J. T. Sammis of the University Dairy department, a good attendance is expected this year.

Only a limited number of men can be taken into the course, making early registration a necessity. There will be a laboratory exercise and daily discussion hours covering practical methods of clarification and standardization of milk, testing milk rennet, whey and fermentation tests.

Other lines of instruction will include the inspection of milk at the factory, the production of milk at the farm, the making and curing of cheese, the use of starters, the faults in cheese and the cause and prevention of these faults.



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